Heat a large skillet to medium-low heat. Add 1 tablespoon butter to the skillet and sauté the peppers and onions until softened, approximately 3-4 minutes. Push the vegetables to one side of the pan.

In the same skillet, add the remaining tablespoon of butter and allow it to melt completely, tilt the skillet back and forth so the butter covers the bottom of the skillet.

In a mixing bowl whisk the eggs, heavy cream, salt, and pepper.

Pour the whisked eggs into the skillet and scramble over medium-low heat. Using a spatula move the eggs back and forth until they begin to set. When the eggs are mostly set add the ham and cheese to the skillet and stir to incorporate.

When the eggs have reached your desired consistency and the cheese has melted remove the skillet from heat and fold in the chopped tomatoes and chives.

Serve immediately.